2007 Livermore Valley Chardonnay - click here to buy now

Vineyard and Cellar Notes:

This Chardonnay was picked from our home vineyard on October 6, 2007.  As with all of our wines, the grapes were hand-picked and transported to the crush pad in 1000 lb bins to minimize bruising and bursting.  Prior to harvest, our vineyard philosophy is a mixture of minimalism and TLC.  We believe that nature will give us what she will…but we also make sure that the vines are given the optimal chance to grow excellent quality fruit. 

As examples of this care, we gently drip irrigate the vines as necessary.  We also conduct de-leafing and pruning when we feel such action is appropriate.  The idea is to produce quality…not quantity.  We spray our vineyard with SO2 as needed to prevent mildew.

Once the grapes are picked and in the winery, we gently press the Chardonnay to extract only the sweetest juice over a 90 minute press cycle.  Once the fresh juice is cooled down, it is transported to a combination of 33% new and 67% older French oak barrels (approximately 59 gallons each).  After the juice is in the barrel for over 24 hours, we inoculate with Go Ferm and VL-1 yeast strains.  From here, the wine fermented in our chilled cellar for nine days. 

During the first four months, the wine is stirred once every week, and then every other week for four more months.  This gentle stirring adds a depth of flavor and mouth thickness to our Chardonnay.  Immediately following primary fermentation, we inoculated two-thirds of the barrels with VP-41 yeast for a malo-lactic fermentation that softens the flavor profile and enhances mouth feel. 

After eight months, we began the racking process that allows the solids to settle at the bottom of the barrel.  The wine was heat and cold stabilized in order to drop tartrates.  Gentle fining and filtering before bottling gives us a clean yet generous wine.  

Tasting Notes:
This is a refreshing pale gold wine that shows crisp apple and tropical fruit flavors with hints of vanilla and cinnamon. Our Chardonnay is Burgundian traditional in style with subtle layers of honey, lemon and spice.

Food Choices:
This wine pairs well with pear and blue cheese salad, shrimp ragout and baby back ribs glazed with sweet and smoky BBQ sauce.

Awards:
Silver Medal        2009 California State Fair
Silver Medal        2009 Alameda County Fair
Silver Medal        2009 Orange County Fair

Technical Statistics:
Alcohol – 13.98%                       Total Acid - .76g/100ml               
pH – 3.33                                  Brix @ Harvest – 24.75°       
Residual Sugar – NA                     Harvest Date – October 6, 2007
Cooperage – Cadus – M+ Toast     Bottling Date – July 30, 2008           
Cases Produced – 290 cases

2007 Viñas de Covarrubias Vineyard Petite Sirah - click here to buy now

Vineyard and Cellar Notes:

This Petite Sirah was picked from the Viñas de Covarrubias vineyard on October 6, 2007.  As with all of our wines, the grapes were hand-picked and transported to the crush pad in 500 lb bins to minimize bruising and bursting.  Prior to harvest, our vineyard philosophy is a mixture of minimalism and TLC.  We believe that nature will give us what she will…but we also make sure that the vines are given the optimal chance to grow excellent quality fruit.  For this very reason we chose to work with Julio Covarrubias. 

Once the grapes are picked and in the winery, we gently crush the Petite Sirah.  Once the fresh juice and must is cooled down, it is transferred to a combination of open-top fermenters and refrigerated stainless steel tanks.  After the juice is in the fermentation vessel, we inoculate with the D-80 yeast strain.  From here, the wine fermented in our chilled cellar for seven days.

During the fermentation, the wine in the open-top fermenters is “punched down” twice daily.  The wine in the tanks is “pumped over” twice each day.  This process of “moving” the must cap (a layer of grape skins that floats atop the juice) allows for the gentle extraction of color from the skins.  This process also imparts complex grape tannins that give added texture and flavor to the finished wine.  Immediately following primary fermentation, we inoculated all of the new wine with VP-41 yeast for a malo-lactic fermentation that softens the flavor profile and enhances mouth feel. 

After fermentation we immediately began the racking process that allows the solids to settle at the bottom of the barrel.  Gentle fining and filtering before bottling gives us a clean yet generous wine.  

Tasting Notes:
This big red displays huge structure with aromatics of rich blackberries and blueberries with hints of violets and vanilla.  The deep rich inky color gives way to concentrated flavors of chocolate, ripe dark berries and currants.

Food Choices:
This is the perfect wine for Beef Wellington, rack of lamb marinated in balsamic vinegar and rosemary grilled cowboy rub pork chops, dark chocolate desserts or intensely flavored cheeses.

Awards
Silver Medal – 2010 Alameda County Fair

Technical Statistics
Alcohol – 14.03%                        Total Acid - .58g/100ml               
pH – 3.66                                   Brix @ Harvest – 24.0°      
Residual Sugar – NA                      Harvest Date – October 6, 2007
Cooperage – Seguin Moreau American – M+ Toast U-Stave   
Bottling Date – August 12, 2009    Cases Produced – 179 cases


2007 Viñas de Covarrubias Vineyard Cabernet Sauvignon - click here to buy now

Vineyard and Cellar Notes:
 
This Cabernet was picked from the Viñas de Covarrubias vineyard on October 27, 2007.  As with all of our wines, the grapes are the Clone 191 variety and were hand-picked and transported to the crush pad in 1,000 lb bins to minimize bruising and bursting.  Prior to harvest, our vineyard philosophy is a mixture of minimalism and TLC.  We believe that nature will give us what she will…but we also make sure that the vines are given the optimal chance to grow excellent quality fruit.  For this very reason we chose to work with Julio Covarrubias.  

Once the grapes are picked and in the winery, we gently crush the Cabernet.  Once the fresh juice and must is cooled down, it is transferred to a combination of open-top fermenters and refrigerated stainless steel tanks.  After the juice is in the fermentation vessel, we inoculate with D-254 and D-80 yeast strains.  From here, the wine fermented in our chilled cellar for nine days. 

During the fermentation, the wine in the open-top fermenters is “punched down” twice daily.  The wine in the tanks is “pumped over” twice each day.  This process of “moving” the must cap (a layer of grape skins that floats atop the juice) allows for the gentle extraction of color from the skins.  This process also imparts complex grape tannins that give added texture and flavor to the finished wine.  Immediately following primary fermentation, we inoculated all of the new wine with VP-41 yeast for a malo-lactic fermentation that softens the flavor profile and enhances mouth feel.  

After fermentation we immediately began the racking process that allows the solids to settle at the bottom of the barrel.  Gentle fining and filtering before bottling gives us a clean yet generous wine.  

Tasting Notes:
Our ‘07 Cabernet Sauvignon exhibits flavors of rich black cherries and currants with hints of lavender leading to a silky finish. Aging this Cabernet Sauvignon for 20 months in French oak infused rich coffee and toasty caramel flavors resulting in a well structured mid palate.

Food Choices:
This wine is best served with charcoal-grilled rib eye steaks with guajillo chili rub, pizza with cremini mushrooms and prosciutto or rack of lamb with boysenberry-pecan crust…but then again, you decide what YOU like with this terrific Cab!

Awards
Bronze Medal – 2010 California State Fair

Technical Statistics
Alcohol – 13.15%                           Total Acid - .53g/100ml                
pH – 3.87                                      Brix @ Harvest – 23.9°        
Residual Sugar – NA                        Harvest Date – October 27, 2007
Cooperage – Vicard – M+ Toast        Bottling Date – August 12, 2009            
Cases Produced – 166 cases

2008 Livermore Valley Chardonnay  - click here to buy now

Vineyard and Cellar Notes:

This Chardonnay was picked from our home vineyard on October 1, 2008.  As with all of our wines, the grapes were hand-picked and transferred to the crush pad in 1000 lb bins to minimize bruising and bursting.  Prior to harvest, our vineyard philosophy is a mixture of minimalism and TLC.  We believe that nature will give us what she will…but we also make sure that the vines are given the optimal chance to grow excellent quality fruit. 

As examples of this care, we gently drip irrigate the vines as necessary.  We also conduct de-leafing and pruning when we feel such action is appropriate.  The idea is to produce quality…not quantity.  We spray our vineyard with SO2 as needed to prevent mildew.

Once the grapes are picked and in the winery, we gently press the Chardonnay to extract only the sweetest juice over a 90 minute press cycle.  Once the fresh juice is cooled down, it is transported to a combination of 33% new and 67% older French oak barrels (approximately 59 gallons each).  After the juice is in the barrel for over 24 hours, we inoculate with Go Ferm and VL-1 yeast strains.  From here, the wine fermented in our chilled cellar for nine days. 

During the first four months, the wine is stirred once every week, and then every other week for four more months.  This gentle stirring adds a depth of flavor and mouth thickness to our Chardonnay.  Immediately following primary fermentation, we inoculated two-thirds of the barrels with VP-41 yeast for a malo-lactic fermentation that softens the flavor profile and enhances mouth feel. 

After eight months, we began the racking process that allows the solids to settle at the bottom of the barrel.  The wine was heat and cold stabilized in order to drop tartrates.  Gentle filtering before bottling gives us a clean yet generous wine.   We bottled on August 12, 2009.
Tasting Notes:
This refreshing pale gold wine shows crisp apple and apricot flavors and aromas. The background is laced with smooth light buttery and vanilla undertones leading to a rich mid palate. Our Chardonnay is classically Burgundian in style with subtle layers of honey, lemon and spice.

Food Choices:
This wine pairs well with grilled seafood, veal cutlets, baked ricotta or pork roast.

Awards:
Silver Medal           2010 California State Fair
Bronze Medal        2010 Alameda County Fair

Technical Statistics:
Alcohol – 14.5%                           Total Acid - .66g/100ml               
pH – 3.45                                    Brix @ Harvest – 26.2°       
Residual Sugar – NA                       Harvest Date – October 1, 2008
Cooperage – Cadus – M+ Toast       Bottling Date – August 12, 2009           
Cases Produced – 199 cases

Maier Winery, LLC dba Las Positas Vineyards

682 Pinnacle Place, Livermore CA 94550
925 449-WINE (9463)
Fax 925.462.9787